Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum (Sesamum indicum L.)

Jouki, Mohammad; Khazaei, Naimeh; Jouki, Ali

doi:10.1007/s11694-021-01049-8

Cited by 15 publications

(4 citation statements)

References 50 publications

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“…Therefore, sesame seeds are considered as a good source of novel hydrocolloid made of polysaccharides and protein. A recent report has shown that sesame seed gum with 86.63% carbohydrates has great potential to be used as novel material in the production of biodegradable edible films for various biomedical and food applications [ 16 ]. Additionally, Lastra-Ripoll et al also reported that hydrocolloid was extracted from Sesamum indicum seed waste under varying conditions of pH and sesame flour: water ratio, and its chemical composition, physicochemical, functional, and rheological properties were evaluated [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

Rafe¹,

Shadordizadeh

Hesarinejad³

et al. 2022

Foods

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Hydrocolloids are known as natural hydrophilic biopolymers that can contribute viscosity and gelation in solution, as well as nutritional benefits, thus, they are widely used in the food industry. In our work, hydrocolloid was isolated by aqueous extraction of Sesamum indicum seed at 80 °C and pH 8.0. The chemical composition and functional properties of Sesamum indicum seed hydrocolloid (SISH) were characterized, and the effects of concentration including 1%, 2%, and 3% as well as heating/cooling rate (1, 5, and 10 °C/min) on the rheological behavior of SISH dispersions in aqueous solution were investigated. The viscoelastic properties of SISH dispersions were characterized by small-amplitude oscillatory shear measurement. The resultant SISH consisted of 60.95% carbohydrate and 23.32% protein, and was thus endowed with a relatively high water-holding capacity, solubility, appropriate emulsifying and foaming properties. Rheological results revealed that the aqueous dispersion of SISH exhibited a non-Newtonian shear-thinning flow behavior. The viscoelastic moduli changes were found to be dependent on SISH concentration, temperature, and heating/cooling rate. Increasing SISH concentrations from 1% to 3% promoted the development of stronger cross-link network. The mechanical spectra derived from strain and frequency sweep measurements showed that the storage moduli were always higher than the loss moduli, and the loss tangent was calculated to be above 0.1 and below 1.0. Furthermore, both moduli had slight frequency dependency, and the complex viscosity exhibited an almost linear reduction with the increase of frequency. Therefore, SISH dispersion behaved as a weak gel-like system. The hysteresis of viscoelastic moduli during heating and cooling reduced with decreasing the heating-cooling rates from 10 to 1 °C/min, suggesting that SISH molecules had enough time to develop a stable and thermally irreversible network. Overall, SISH can be regarded as an acceptable hydrocolloid for generating natural food components with intriguing functional and rheological qualities in the formulation of microstructured goods.

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Section: Introductionmentioning

confidence: 99%

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

Rafe¹,

Shadordizadeh

Hesarinejad³

et al. 2022

Foods

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“…According to the method reported by Jouki et al (2021), the three‐dimensional image of the SBA‐15, Thy‐SBA‐15, potato starch film, SBA‐15/potato starch film and Thy‐SBA‐15/potato starch film surface was observed under a scanning electron microscope (SEM) (TESCAN MIRA3, Czech Republic) at a voltage of 30 kV.…”

Section: Methodsmentioning

confidence: 99%

Characterization and release kinetics model of thymol from starch‐based nanocomposite film into food simulator

Cui

Wang

Cheng

et al. 2022

Journal of Food Biochemistry

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To improve the performance of potato starch films and solve the problems of high volatility and low stability of thymol (Thy), thymol was loaded into the channel of SBA-15 to prepare Thy-SBA-15, and the Thy-SBA-15/potato starch film was prepared.The results showed thymol was successfully loaded into the pores of SBA-15. The addition of Thy-SBA-15 enhanced the tensile strength of potato starch film (3.93 Mpa), reduced the water vapor permeability (1.56 × 10 −12 g•d −1 m −1 Pa −1 , WVP) and moisture absorption (80.97%, MA), which enhanced the barrier properties of the films. Thy-SBA-15 had good compatibility with potato starch films. Notably, the thymol released from Thy-SBA-15/potato starch film was initially explosive, and then continuous, which showed this film could effectively slow down the release rate of thymol and prolong the fresh-keeping period of food. The Korsmeyer-Peppas model) had the best fit for the release curve of thymol. Practical applicationsThis work offers a new method for the preparation of potato starch sustained-release antibacterial film, and provides a theoretical basis and technical support for the development of intelligent packaging.

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“…The mixture was centrifuged at 5,000 rpm for 10 min, and 100 μL of the supernatant was added to 3.9 ml of 0.1 mM methanolic DPPH solution. The solutions were kept in the dark box for half an hour, and the absorbance was determined at 517 nm (Jouki et al., 2021a), and the radical scavenging activity for each SCM sample was calculated by Equation 2:

normalAntioxidant normalactivity false(% false) = \frac{{normalAbs}_{normalDPPH} {‐ normalAbs}_{normalsample}}{{Abs}_{DPPH}} \times 100

…”

Section: Methodsmentioning

confidence: 99%

Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute

Jouki

Jafari

Jouki

et al. 2021

Food Science & Nutrition

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Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum (Sesamum indicum L.)

Cited by 15 publications

References 50 publications

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

Characterization and release kinetics model of thymol from starch‐based nanocomposite film into food simulator

Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute

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